Bone emulsifying method

Abstract

In a continuous, ongoing, pressure-cooking operation bones are first ground into particles and then combined with liquid to form a slurry which is pumped into the lower end of an upright cooking tower. As the slurry is forced upwardly through the tower, it is subjected to pressure from the head of liquid maintained in the tower and to high temperatures from a steam jacket surrounding the tower such that the bone particles become softened and further disintegrated. Those products of the cooking process having a lower specific density rise to the top and are drawn off for further processing, while heavier bone particles remain in the lower portion of the tower to be continuously subjected to a turbulent swirling action and to repeated impingements with stationary disintegrating structures whereby to further break up the particles and promote the formation of an emulsion. Products drawn off the tower adjacent the upper regions thereof may be separated into constituent parts and further treated or recirculated to the cooker as necessary or desired.

I claim: 
     
       1. A method for use in emulsifying animal bones in a continuous process comprising the steps of: reducing the bones into particles;   combining the particles with a liquid to produce a slurry;   introducing the slurry into the lower end of an upright, tubular cooker and drawing off product having a specific density lower than that of the slurry at a point above said lower end after the contents of the cooker have been cooked to a desired extent and subjected to pressures from the column of liquid within the cooker to soften the particles; and   while the slurry is being cooked in the cooker, causing particles of the slurry to impinge against structure within the cooker that further disintegrates the particles to produce an emulsion.   
     
     
       2. A method as claimed in claim 1, wherein said step of causing particles to impinge against structure within the cooker includes swirling the slurry within the cooker. 
     
     
       3. A method as claimed in claim 2, wherein said swirling step includes tangentially removing slurry from the cooker adjacent the lower end thereof and tangentially recirculating the removed slurry back into the cooker under pressure at a point above the point of removal of the slurry from the cooker. 
     
     
       4. A method for use in emulsifying animal bones in a continuous process comprising the steps of: reducing the bones into particles;   combining the particles with a liquid to produce a slurry;   introducing the slurry into the lower end of an upright, tubular cooker and drawing off product at a point above said lower end after the contents of the cooker have been cooked to a desired extent and subjected to pressures from the column of liquid within the cooker; and   while the slurry is being cooked in the cooker, causing particles of the slurry to impinge against structure within the cooker that further disintegrates the particles to produce an emulsion,   said step of causing particles to impinge against structure within the cooker including swirling the slurry within the cooker,   said swirling step including tangentially removing slurry from the cooker adjacent the lower end thereof and tangentially recirculating the removed slurry back into the cooker under pressure at a point above the point of removal of the slurry from the cooker,   the slurry being subjected to impingement with stationary, disintegrating projections during said recirculation.